ETO Food Safety Checklist

• Department conducted

  Select

• Conducted on

  Date

• Prepared by

GMPs

• Teammates are wearing appropriate PPE, are not wearing any jewelry, watches et al?

  Yes

  No

• Teammates are washing hands and changing gloves as and when required?

  Yes

  No

• Personal items such as bags, purses, wallets and jackets are not stored at the station

  Yes

  No

• Ask the teammates to remove any personal items off the shelf and store it in lockers

• Personal food or drinks are not stored on counters and stored away from serving areas, under the shelves?

  Yes

  No

• Advise the teammate to remove personal food/drinks away from counters.

Chemicals

• Are chemical/soap buckets filled with Sanitizer/Detergent?

  Yes

  No

  N/A

• Mention the non-conformance in notes

• Are testing strips available, in good condition and not expired?

  Yes

  No

  N/A

• Ask why strips are not available, if they're finished provide new strips.

• Is the concentration within range? (150-400ppm QAUT)

  Yes

  No

  N/A

• Ask teammates when the sanitizer was refilled, if no sanitizer was refilled investigate the issue teammates are facing and ensure it is correctified. Write a short description of the issue in notes.

• Is the sanitizer bucket time stamped? (Sanitizer needs to be changed every 4 hours at stations where dispensers are not available)

  Yes

  No

  N/A

• Advise teammates to have a system in place to ensure sanitizer is refilled within due time.

Temperature

• Measure temperature of each refrigerator/freezer. Refrigerator temperatures are supposed to be ≤ 41°F (4°C) and Freezing temperatures are supposed to be ≤ -0.4°F (-18°C)

• Are Lowboys available?

  Yes

  N/A
Lowboys Refrigerator Lowboys (Write temperature in °F) Check food temperature using probe thermometer (Write temperature in °F)

• Move products to refrigerator with compliant temperatures and empty the refrigerator that is out of temperature range for service. Click a picture of the emptied refrigerator to ensure all products have been moved.

• Are Display Case refrigerators available?

  Yes

  N/A
Display Case Refrigerator Display Case (Write temperature in °F) Check food temperature using probe thermometer (Write temperature in °F)

• Move products to refrigerator with compliant temperatures and empty the refrigerator that is out of temperature range for service. Click a picture of the emptied refrigerator to ensure all products have been moved.

• Are Drop-In Food Wells available?

  Yes

  N/A
Drop-In Food Wells Refrigerator Food Well (Write temperature in °F) Check food temperature using probe thermometer (Write temperature in °F)

• Move products to refrigerator with compliant temperatures and empty the refrigerator that is out of temperature range for service. Click a picture of the emptied refrigerator to ensure all products have been moved.

Cleanliness/Storage

• Are floors free of food debris/pooling water/oils?

  Yes

  No

  N/A

• Are walls and ceiling free of dust build-up/grease build-up and maintained in a clean condition

  Yes

  No

  N/A

• Are tables/platforms clean, free of mold, oils, food debris?

  Yes

  No

  N/A

• Is all in-use equipment kept in hygienic condition? (Free of any build-up, not in need of maintenance, equipped with necessary guards)

  Yes

  No

  N/A

• Are tools and utensils stored away from sources of contamination (Sources of contamination include trash bins, dishwashing and handwashing sinks) and free of any debris? (Tool handles should not touch food)

  Yes

  No

  N/A

• Are cutting boards free of deep gashes, any form of chipping and free of mold (in case of wood)?

  Yes

  No

  N/A

• Are knife handles evenly surfaced, holding the blade firmly and and blades are rust free?

  Yes

  No

  N/A

• Are vegetables being washed before use?

  Yes

  No

  N/A

• Are ingredients stored in clean containers, containers are places in clean drawers, drawer handles are free of build-up and no sign of pests?

  Yes

  No

  N/A

• Are ingredients labeled and with proper expiration dates?

  Yes

  No

  N/A

• Food is stored and handled properly to avoid cross-contamination

  Yes

  No

  N/A

• Meats are stored in correct order - 1. Prepared or RTE Foods 2. Fish & Seafood 3. Whole cuts of raw beef or pork 4. Ground Meat and ground fish 5. Whole & ground poultry

  Yes

  No

  N/A

Sinks

• Are sinks available?

  Yes

  N/A

• Are Handwashing sinks accessible (not blocked), have soap and paper towels available?

  Yes

  No

• "Employees Must Wash Hands" Sign is available

  Yes

  No

• Is dishwashing sink equipped with cleaning articles (scrubs, cast iron cleaners) and accessible?

  Yes

  No

• Temperature of water is optimal for handwashing? Temperature should be above 105°F

  Yes

  No

• Take a picture of water temperature

Miscellaneous

• Are all logs available and filled within required time?

  Yes

  No

  N/A

• Do you notice any pest activity?

  Yes

  No

  N/A

• Do teammates have any concerns regarding health and food safety?

  Yes

  No

  N/A

• Verified by

  Sign